Sumac Honey Roasted Chicken

Sumac Honey Roasted Chicken Spice Tribe

 

Sumac roasted chicken is tender, sweet, slightly sour, flavorful, and hands on time is very minimal.

 

What is Sumac? I explain here in this post what sumac is and why I love Spice Tribe’s sumac so much.

 

Sumac is derived from the Aramaic word “dark red” and is from a berry grown in parts of the Middle East. It taste similar to a lemon with a little more sweetness and Spice Tribe’s sumac smells Ah-Mazing. Once you smell Spice Tribes sumac, you can never settle for any other sumac unless you’re physically in the Middle East on a farm and getting it fresh. The smell hits you as soon as you open the bottle as if it was just bottled in front of you. It’s addictive. Spice Tribe as a company is a single origin spice company which prides itself on being ethically responsible and sourced, farmers are paid fair wages and spices are not tampered with.

 

 

Prep time: 10 mins

Cook time: 60 mins

Serves: 6

Ingredients

  • Dry Rub Spice Mix:
  • 2 tablespoons Spice Tribe Sumac
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon chili pepper
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Honey Glaze:
  • 1/4 cup warm honey
  • 1/3 cup olive oil
  • 1 tablespoon Spice Tribe Sumac
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Veggies:
  • 1 sweet potato diced
  • 1 head of garlic sliced in half to expose garlic
  • 2 carrots halved
  • 1 tablespoon olive oil
  • 1 whole chicken
  • 2 whole lemons quartered

Steps

  1. Clean chicken, pat dry
  2. Rub spice mix on all parts of the chicken and let it sit in the fridge for at least an hour
  3. Preheat oven to 350
  4. Toss potatoes and carrots in 1 tablespoon olive oil
  5. Add assortment of veggies to the bottom of a Dutch oven
  6. Add chicken on top
  7. Brush honey glaze on top
  8. Do not cover
  9. Put in the oven for 30 minutes
  10. After 30 minutes brush more glaze on top
  11. Return to the oven for an additional 30 minutes
  12. Remove from the oven and brush remaining glaze on top
  13. Let it rest before cutting into it

Things to remember

  • Most important thing to note when dealing with meat is to NOT CUT IT TOO SOON. Let it rest so all the moisture is locked into place before cutting.